Catering craft practice Questions
Question 36:
Suet means the
- A Fat deposits in the kidney region of animals
- B Protein part of the sea foods
- C Carbohydrate deposits of green plant
- D Mineral salts deposits of crayfish
Question 37:
Flambe is an example of
- A A cut of flat fish
- B A cut of young lamb
- C Gueridon cooking
- D Low cost cooking
Question 38:
A la carte means
- A Menu on a large card with beautiful design
- B Menu ordered in advance
- C Set menu with a fixed price
- D Menu made to order and individually priced
Question 39:
One of the points to consider when choosing small equipment is
- A Quality
- B Attraction
- C Appearance
- D Design
Question 40:
The service staff are known as
- A Fire brigade
- B Boys brigade
- C Service brigade
- D Restaurant brigade